Description
Whipping up Blueberry Lemon Muffins takes less than 20 minutes, giving your morning a zesty twist with sweet, juicy berries and tangy citrus notes. Grab fresh ingredients and watch these simple, delightful treats come together faster than brewing your morning coffee.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup unsalted butter, softened
- 2 large eggs
Supporting Ingredients:
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Leavening and Seasoning:
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners or a quick spray of cooking oil.
- Grab a medium mixing bowl and combine 2 cups flour, 1 teaspoon baking soda, and ½ teaspoon salt with a quick whisk.
- In a separate large bowl, cream 1 cup sugar with ½ cup softened butter until the mixture looks light and fluffy.
- Add 2 eggs one at a time to the butter mixture, beating thoroughly after each addition. Pour in 1 teaspoon vanilla extract and mix well.
- Create a liquid mixture in a small bowl by whisking 1 cup buttermilk with 1 tablespoon lemon zest and 2 tablespoons lemon juice.
- Gradually incorporate the dry ingredients and buttermilk mixture into the butter base, alternating between the two. Stir gently until ingredients are just combined – avoid overmixing.
- Carefully fold 1 cup fresh blueberries into the batter, ensuring they are evenly distributed without breaking.
- Scoop the batter into muffin cups, filling each about two-thirds full to allow room for rising.
- Slide the muffin tin into the preheated oven and bake for 18-22 minutes, checking doneness with a toothpick inserted into the center.
- Remove muffins from the oven and let them rest in the tin for 3-4 minutes before transferring to a wire rack for complete cooling.
Notes
- Fold blueberries gently to prevent color bleeding and maintain their whole shape during mixing.
- Use room temperature ingredients to ensure smooth batter and even baking results.
- Fresh blueberries work best, but frozen can substitute – do not thaw them before adding to prevent color streaking.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend and add an extra tablespoon of buttermilk to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 203 kcal
- Sugar: 13 g
- Sodium: 168 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg